Easy Prawn & Courgette Risotto
Preparation Time
10 mins
Cooking Time
25 mins
This simple risotto is a great week night dish; it's a grab-the-ingredients-on-the-way-home, easy recipe but it still feels like a treat, thanks to the rich texture and sophisticated flavours. Delicious.
Tip
Try using large, uncooked, unpeeled prawns. Peel the prawns, adding the heads and shells to the simmering stock; this gives a greater depth of flavour. Then, slice in half lengthways, removing any veins. Heat a little oil in a large saucepan over a moderate heat and fry the prawns, stirring for 1-2 minutes, or until pink and cooked. Set aside until required, following method above.
Ingredients
Serves 4
Ingredients
Method
Step 1
Bring the stock to a gentle simmer in a large saucepan.
Step 2
Add the oil to a frying pan and sauté the onion, garlic and courgettes for about 5 minutes, or until the onions are soft (but not coloured).
Step 3
Add the rice and the onions and stir gently for 1 minute or until coated with the oil.
Step 4
Add enough of the simmering stock to just cover the rice. Stirring frequently, allow the rice to absorb most of the stock before adding any more. Repeat the process, stirring well and adding stock as required. (If the stock runs out, continue with simmering water.) It will take 15-18 minutes to cook. Taste the rice for texture - it should be soft but still retain a little bite.
Step 5
Remove from the heat, add the prawns and parsley, then stir in the crème fraiche. Season to taste with salt and freshly ground pepper. Cover and allow to rest for a few minutes before serving.
